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Ingredients
- 1 tsp Instant espresso-coffee pwdr
- 3/4 c. All-purpose flour
- 1/2 c. Unsweetened cocoa
- 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 3 Tbsp. Margarine or possibly butter
- 3/4 c. Sugar
- 1/4 c. Dark corn syrup
- 1 tsp Vanilla extract
- 2 lrg Egg whites
Directions
- 1. Preheat oven to 350 degrees F. Spray 8" by 8" metal baking pan with nonstick cooking spray. In c., dissolve espresso pwdr in 1 tsp. warm water; set aside.
- 2. In large bowl, with wire whisk, mix flour, cocoa, baking pwdr, and salt.
- 3. In 2-qt saucepan, heat margarine or possibly butter over low heat. Remove saucepan from heat. With same whisk, fold in sugar, corn syrup, vanilla extract, egg whites, and espresso mix till blended. With wooden spoon, stir sugar mix into flour mix just till blended (don't overmix).
- 4. Pour batter into pan. Bake brownies 18 to 22 min, till toothpick inserted in center of pan comes out almost clean. Cold brownies in pan on wire rack at least 1 hour. When cold, cut brownies into 4 strips, then cut each strip crosswise into 4 pcs. If brownies are difficult to cut, use knife dipped in warm water and dry.
- Notes: Delicious, moist, and low-fat - a slim 100 calories and 2 grams of fat each, compared to a regular fudge brownie with 190 calories and 11 fat grams (3 grams saturated). Serve with ice-cool skim lowfat milk for a luscious treat. Work Time: 15 min plus cooling Total Time: 33 to 37 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 12 servings | |
| Calories 139 | |
| Calories from Fat 29 | 21% |
| Total Fat 3.26g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 148mg | 6% |
| Potassium 19mg | 1% |
| Total Carbs 26.02g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 14.49g | 10% |
| Protein 2.08g | 3% |
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